Description:

Romano’s Macaroni Grill’s Gamberetti e Noci di Pino

Source:

cheryl

Serves/Makes:4

Ingredients

• Shrimp:
• 24 jumbo shrimp, peeled and deveined
• 3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick
• 1-1/2 tbsp (20 ml) roasted pine nuts
• 6 handfuls fresh spinach leaves
• 6 cups (1425 ml) cooked vermicelli pasta
• 4 tbsp (60 ml) butter
• 2 tbsp (30 ml) or more fresh garlic, minced
• Lemon Butter Sauce:
• 1 tbsp (15 ml) shallots, minced
• 1 tbsp (15 ml) fresh garlic minced
• 1/2 cup (125 ml) dry white wine
• 1 cup (225 ml) cream
• 1/2 cup (125 ml) lemon juice, freshly squeezed
• 1/8 tsp (1 ml) white pepper
• 1 lb (.5 kg). lightly salted butter, cut into tbsp

Preparation

• Preheat oven to 350 degrees (175 C.).
• Wash spinach and remove stems before drying leaves between paper towels; set aside.
• Spread pine nuts over bottom of sheet pan and place pan in oven on top rack.
• Roast until golden brown, approximately 2 to 4 minutes; remove from oven and set aside.
• Peel and devein shrimp; set aside.
• Wash and slice fresh mushrooms; set aside.
• Boil pasta in large pot of water to al dente stage according to directions on package; set aside.
• Prepare lemon butter sauce:
• Melt 1 tbsp (15 ml) butter in large skillet over medium-high heat.
• Saute shallots and garlic until translucent.
• Add white wine and reduce slightly more than half, whisking occasionally.
• Add cream and reduce by half.
• Add lemon juice and reduce by half.
• Add white pepper.
• Reduce heat to low.
• Add remaining butter 2 tbsp (30 ml) at a time, whisking continuously after each addition to completely incorporate butter.
• Continue to simmer, whisking until sauce just coats spoon.
• In large skillet over medium-high heat melt the 4 tbsp (60 ml) of butter.
• Add garlic and saut until garlic is translucent.
• Stir in mushrooms, shrimp, and pine nuts.
• Saute several minutes or until shrimp are done and show color.
• Remove skillet from heat and gently stir in spinach.
• Place warm pasta on plate with shrimp mixture to the side.
• Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.

Comments